Braised Sweetbreads

Take a pair of sweetbreads, lav in salt and water for an hour, then blanch. Press slightly between two dishes; when cold, remove all skin, fat, and gristle; cut up very fine a small carrot, a turnip, and an onion; put them in a stew-pan with the sweetbreads, pour over them a pint of stock, lay a piece of buttered paper over them, and braise carefully for half an hour. Take them out of the stewpan, put them in a small meat-pan, boil the liquor rapidly a couple of minutes, then baste the sweetbreads with it several times; put them in a quick oven to brown ; serve on slices of fried bread, pour half a pint of Spanish sauce round, and garnish with mushrooms. 8

Tartlettes Of Chicken

Cut six ounces of the breast of a cooked chicken into very small pieces, chop up one truffle, twelve mushrooms, and two ounces of lean boiled ham; stir them into a gill of white sauce. Butter thickly nine dariole moulds, line them neatly with quenelle meat,* of which you will require half a pound, fill the centre carefully with the mixed chicken, cover the top carefully with quenelle meat, and steam for twenty minutes; dish on a circle of spinach, pour bechamel sauce over and round, fill the centre of the dish with peas or mixed vegetables.

Chicken A La Hollandaise

Take out the breast-bone of a large young fowl, and fill the space with the following force-meat: half a pint of fine bread-crumbs, an ounce and a half of butter, a small boiled onion chopped, and a dozen oysters cut into small pieces; a saltspoonful of salt, a pinch of pepper; bind together with an egg, sew up the fowl, and truss for roasting. Make a nice batter, as for fine fritters, and when the fowl has been in the oven half an hour, pour part of the batter over it; when dry and beginning to brown, pour more, until it is thickly coated and a nice brown; baste often; cut up the chicken, and serve with Allemande sauce and lemon.

* See directions in No. IV.